204 The Practical Kitchen Gardiner, 



Bcfidcs the advantages that turneps 

 bring in fhcep, in the Weft, and o- 

 ther countries, and for blacic cattle in 

 Norfolk^ they make an excellent bread, 

 fome of which 1 remember to have eaten 

 about the years 1696, and 97, when 

 wheat fold for eight, nine or ten (hil- 

 lings per bulhel. The receipt was pre- 

 fented to the Royal Society, by a wor- 

 thy gentleman, and is as follows. 



* Let the turneps be firft peerd,and boird 

 in water till ibft and tender, then ftrong- 

 ly prefling out the juice, mix them to- 

 gether (when dry let them be beaten or 

 pounded very fine) with their own weight 

 of wheat meal 5 feafon it as you do o- 

 ther bread, and knead it up, then let- 

 ting the dough remain a little to fer- 

 ment, fafliion the paile into loaves, and 

 bake it like common bread. 



I Hiy of it, from experience, that it 

 eats heavy, but is a moid good food. 

 The roafting them under embers in a 

 paper, and eating them with fugar (I ra- 

 ther fay fait and butter) is a delicious 

 way, a little pepper being mix'd with 

 the fait. 



* mhf, Tranf. Vol XVII. num. 205. /. 970. 



SECT. 



